Asparagus Benedict with Duck Eggs | Abel & Cole
Asparagus Benedict with Duck Eggs
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Prep: 10 mins
Cook: 30 mins
Spring into summer with seasonal asparagus and quacking organic duck eggs from Ben Ambrose. A springy twist on the classic eggs Benedict.
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712 kcal
(per portion)
Ingredients you'll need
  • 500g Jersey Royal potatoes
  • 1 garlic clove
  • 1 lemon
  • 250g asparagus
  • 2 duck eggs + 2 yolks
  • 45g butter
  • A handful of chives
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Roasting tin
  • A couple of pans with a lid
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Place a large roasting tin on the top shelf of your oven to heat up.

  • 2.

    Give your potatoes a good scrub. Cut into ½-1cm thick slices. Toss into the warmed roasting tin. Drizzle over 1 tbsp olive oil. Season well. Give them a shake to coat the potatoes in the seasoned oil. Roast for 25 mins or till golden.

  • 3.

    Peel and finely chop your garlic. Grate or pare the zest from your lemon. Juice it. Snap the woody ends from your asparagus (you can use them to make a quick and easy pesto. Watch the video at abelandcole.co.uk/recipes/woodlandasparagus- pesto).

  • 4.

    When the potatoes are golden, stir the garlic and lemon zest through them. Pile the asparagus on top. Slide back into the oven for 5 mins or till the asparagus is just tender.

  • 5.

    Separate 2 egg yolks from the whites (see our tip for what to do with the whites). Place your yolks in a large bowl with 1 tbsp lemon juice. Season. Melt the butter in a pan. Gradually whisk the melted butter into the egg yolks till you have a creamy sauce. Spoon the sauce back into the pan. Set aside.

  • 6.

    Fill a deep, wide pan with boiling water. Bring back up to a gentle boil. Crack 1 egg into a small dish. Gently slide the egg into the water. Repeat with the other egg. Pop the lid on. Cook for 3 mins or till the whites are set and the yolks are as firm as you like. Transfer the eggs to a bowl using a slotted spoon.

  • 7.

    Chop and stir some chives through the potato and asparagus mix, along with a drizzle of lemon juice. Pile onto plates. Top with your poached eggs. Warm the butter sauce and spoon over the top. Garnish with more chives and a pinch of pepper.

  • Tip

    All white
    Beat your duck egg whites till soft and voluminous. Fold through the butter sauce just before serving for a lighter, fluffier sauce. Alternatively they will keep in the in the fridge for 2 days. Use to glaze bread or pastry.

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